Ingredients:
6 med. (2 lb.) potatoes, peeled and sliced
1 med. onion, chopped
8 oz. cooked ham, cubed
4 oz. shredded American cheese
10 3/4 oz. can cream of mushroom soup
1/2 c. milk
1/4 to 1/2 tsp. thyme leaves
1 med. onion, chopped
8 oz. cooked ham, cubed
4 oz. shredded American cheese
10 3/4 oz. can cream of mushroom soup
1/2 c. milk
1/4 to 1/2 tsp. thyme leaves
Directions:
In slow cooker layer: 1/2 potatoes, onion, ham, cheese. Repeat layers. In small bowl, mix soup, milk, thyme. Pour over potatoes. Cover, cook on HIGH setting for 3 hours. Reduce heat to LOW setting for 2 to 2 1/2 hours until potatoes are tender.
Notes:
source: Cooks.com
2 comments:
Love this idea, we have lots of newy year ham to get rid of. Any ideas for the ham bone other than split pea soup, I froze it tonight.
This looks like a great recipe! Thank you!
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